Cherry choc muffins

Expert baker Paul Hollywood takes this classic flavour combination and creates cute individual cakes

  • Prep:25 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 354
  • fat 18g
  • saturates 11g
  • carbs 47g
  • sugars 35g
  • fibre 2g
  • protein 4g
  • salt 0.17g


  • 250g unsalted butter, softened
  • 185g caster sugar
  • 4 medium eggs
  • 250g plain flour
  • 1½ tsp baking powder
  • a splash of milk
  • 200g dark chocolate, chopped into small pieces
  • 425g can pitted Morello cherries, drained


  1. In a mixer using the blade attachment, cream together the butter and sugar. Add the eggs, one at a time, and mix for 4 mins. Add the flour, baking powder and milk, and mix for a further 4 mins on slow, then mix in the chocolate.

  2. Heat oven to 200C/180C fan/gas 6. Cut 16 squares of baking parchment big enough to act as cases for the holes of your muffin tins. Using a piping bag or a spoon, fill the muffin cases with the mixture. When all the cases are filled, share the cherries equally between the muffins, pushing them into the mixture as you go. Bake for 25 mins, then serve warm or cold.

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